Butter sides of heavy 3 quart saucepan.
In prepared pan, mix sugar, eggnog and corn syrup.
Cook over medium heat, stirring constantly,
until sugar dissolves and mixture boils.
Cook to soft ball stage (238 degrees),
stirring only as necessary. Immediately remove
from heat and cool to lukewarm (110°) without stirring.
Add 2 tablespoons butter and vanilla.
Beat vigorously until fudge becomes very thick
and starts to lose gloss. Quickly stir in nuts.
Spread in buttered 8 x 4 x 2 inch pan.
In glass 1 cup measure, mix chocolate and
rest of butter. Set cup in saucepan filled with
1 inch of wate . Heat until melted.
Drizzle over top of fudge.
Score and set. Cut when firm.
Makes 1 pound of fudge.